Our artisan loaf is the #1 recipe in the history of NPR’s The Splendid Table, chosen by listeners
Whenever Zoe and I are on the Splendid Table, NPR’s cooking show starring Lynne Rossetto Kasper, we leave behind a recipe. Now the show’s national listeners have voted our basic recipe as their all-time favorite (click to view). Thanks Lynne, and all the great producers who create this national show right here in St. Paul, Minnesota.
One thing–an updated, and more extensive online version of our basic recipe is right here on the website, with pictures and more detail (click to view).
Hear all three of our appearances on the show:
April 4, 2000, when Jeff called Lynne with the book idea.
December 15, 2007, right after the publication of the first edition of Artisan Bread in Five Minutes a Day, we talked bread with Lynne.
March 8, 2014, Jeff talked with Lynne about the changing world of cookbooks and the adventures we’ve had.
6 thoughts on “Our artisan loaf is the #1 recipe in the history of NPR’s The Splendid Table, chosen by listeners”
Congratulations! You’ve certainly turned me into a bread baker!
Congratulations! I love your books and the website. I, too, am now a bread baker because of the two of you.
Thanks for the kind words, all.
I am a colonial re-enactor who demonstrates bread making at a local historic site. The early pioneers in Georgia baked their loaves in cast-iron Dutch ovens over open fires before cabins were built. I was looking for a no knead recipe for logistics and discovered this one. It worked beautifully at home. But when I transported the dough to the venue in a cooler, my breads were flat. I’ve recreated the situation at home but get good looking loaves. Can keeping dough on ice be the issue?
Does the dough feel colder than it does at home? If so, you may just need to let the dough rise longer before baking it. The heat in the cast iron Dutch Oven that hangs over the fire won’t be as even as your oven, so it may not rise quite as well. Sounds like an interesting demonstration.